Stir-Fried Tropical Fruit |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From the Whole Foods weekly newsletter. Try over mango sorbet, vanilla soyurt, or whatever strikes your fancy! Ingredients:
1 cup unsweetened flaked coconut |
2 teaspoons vegetable oil, divided |
1/2 inch gingerroot, peeled and finely chopped |
1/2 fresh pineapple, peeled, cored and chopped (about 3 cups) |
salt, to taste |
4 mangoes, chopped (about 3 cups) |
1 tablespoon earth balance whipped spread |
Directions:
1. Preheat oven to 350°F Spread coconut flakes on a rimmed baking sheet and bake until lightly browned and fragrant, stirring occasionally, 10 to 12 minutes. Transfer coconut from baking sheet to a container and let cool.
2. Heat a wok or large sauté pan over high heat. When hot, add a teaspoon of the oil. Swirl to coat pan with oil. Add ginger and stir-fry until fragrant, about 1 minute.
3. Add pineapple and a pinch of salt. Stir constantly, spreading the pineapple over the surface of the pan, for about 2 minutes.
4. Transfer pineapple to a large bowl and set aside. Add the remaining oil to the pan, then add the mango and a pinch of salt. Cook, stirring often, for about 2 minutes. Transfer mango to bowl with pineapple. Add Earth Balance and toss gently until melted.
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